This is a superb, restaurant-quality dish! The Paw Paw and Raspberry Salsa is heavenly and the fish was moist and tender. I served a little of the reheated marinade over the fish, and the rest over basmati rice to accompany the dish. I used frozen raspberries and halved the salsa ingredients, and there was still ample for our family of four. I used snapper, but if that is hard to obtain where you live, I would suggest a firm-fleshed, mild tasting, fish as an alternative. The only drawback to this recipe is the cost - if raspberries and paw paws are in season (which they weren't for me) it would be much more affordable - I would like to be able to make it all the time! But, then again, it would be nice to save this for special occasions, in which case, "hang the expense"!